Background: The fresh-cabbage leaves are very prone to microbial spoilage and browning caused by enzymes, thus substantially reducing the shelf-life and food safety concerns. The use of natural antimicrobials in edible coatings represents a potential preservation method that is friendly the environment.
Objective: Synergistic antimicrobial activity of garlic (Allium sativum) and oregano (Origanum vulgare) extracts applied as an edible coating on fresh-cut cabbage leaves in a sodium alginate matrix was evaluated to ensure the product.
Methodology: Cabbage leaves samples were coated with D.W(Control), sodium alginate base only, Alginate with individual extracts (oregano or garlic) and Alginate with a combination of garlic and oregano extracts (1:1 ratio) and kept at 4 c0 for 12-days. Total Aerobic Plate Count, yeast counts, mold counts, weight loss, firmness, total phenolic content and visual color changes (Delta E) were measured at 3-day intervals.
Results: By day 12, there was a significant synergistic effect by the combination coating containing both oregano and garlic extracts (p < 0.05) with a reduced total aerobic bacterial count of 2.4Og text CFU/g compared to the control treatment. This double-action extract also inhibited growth of yeast and mold. Additionally, the synergic coating drastically reduced moisture loss, kept firmness of the tissue and inhibited enzymatic browning without affecting the sensory characteristics of Cabbage Leaves.
Conclusion: The inclusion of oregano and garlic extracts in an edible alginate coating exhibited a strong preservative activity and synergistic antimicrobial. The formulation is used as a natural and viable alternative to the use of synthetic preservatives in the food industry for the preservation of quality and safety of fresh-cut products.